Tag Archives: delicious

Florentine Sable

There is a reason that nuts and chocolate are a timeless sweet combination, they just work. If something ain’t broke and so on and so forth. Florentine Sable is a prime example of this. A short, crumbly biscuit base covered with the delicious almond topping reminiscent of a florentine treat. 




Chocolate Sable Base

1. 250g Plain flour

2. 50g Cocoa powder

3. 185g Unsalted butter, softened 

4. 140g Icing sugar (Sieved)

5. 25g Whole egg

Florentine Topping

1. 20 ml Whipping cream

2. 65g Unsalted butter

3. 65g Caster Sugar

4. 65g Liquid glucose

5. 130g Flaked almonds

6. 20g ground Almonds


1. Firstly make the sable dough. Do this well in advance so there is time for it to rest and chill in the fridge. So, cream together the butter and sugar until it is light and fluffy. 

2. Gradually add in the egg and then fold in the flour and cocoa powder until it is just incorporated. If you over mix the biscuit base will be tough.

3. Roll the dough out into a flat disk and wrap in cling film. Refrigerate the dough for at least 1 hour.

4. Once the dough has been chilled roll it out to fit a 9×13 cm tin and pierce the dough lightly with a fork. ( This will allow the air to escape while cooking so the dough won’t rise.

5. Chill the dough in the tin for a further 30 minutes. At this point preheat the oven at 180C.

6. Bake the dough for about 20 minutes.

7. Whilst the dough is baking make the topping. In a pan put the cream, butter, sugar and glucose and bring to the boil. Remove from the heat and stir in the almonds. 

8. Once the dough has been baking for 20 minutes remove from the oven and increase the temperature to 200C. Pour the almond mix on the base and cook for a further 10 minutes until golden. 

9. Remove from the oven and let cool slightly before cutting into 2×2 cm squares. 

10. Enjoy more than one with a glass of cold milk!

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Christmas ginger snaps


This recipe is so festive it felt bizarre making them at such an early stage back in the first week of December. Although I didn’t regret eating them one little bit. Neither did my grand mother who they were a gift for.

ImageGinger snaps are quick, easy and are a biscuit with a long legacy so most people enjoy them even if its just for nostalgic purposes. Even if the recipient isn’t to sure to begin with the white chocolate coating will soon persuade them.


1 Ib 4oz Plain flour

15oz Brown sugar

1 1/2 C Vegetable oil

1/4 Black trecle

1/4 cup Golden Syrup

2 eggs

2 tsp baking soda

2 tsp ground ginger

2 tsp cinnamon

1 tsp ground cloves

1/2 C sugar (to roll in)

1Ib 8oz  white chocolate for decoration

Holiday sprinkles


1.Combine brown sugar, eggs, molasses; mix well.

2. Slowly add the oil, baking soda, ginger, cinnamon, clovesand mix well.

3. Add the flour a quarter at a time and mix well between each addition.

4. Using a small cookie scoop make balls, roll in sugar and place on  cookie sheets.

5.Bake the ginger snaps for 10 minutes and the  tops will crack.

6. Cool on rack. Melt the chocolate over a bain-marie, then using a spoon to help cover each cookie half way, place on waxed paper.

7. Decorate with the sprinkles of your choice and let dry completely.



– If you want more of a snap, bake the cookies for one or two minutes longer.

– I chilled my dough over night but I don’t know whether this is necessary because the recipe does not call for butter.

Recipe source: http://www.skiptomylou.org/2012/12/22/festive-ginger-snap-cookies/


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Chocolate Peanut butter fudge.


Liz. She’s my best friend. And flatmate. And the only person I know that has a sweeter tooth than me.


Queue a present that she can really get on board with: Peanut butter and chocolate fudge squares. This is a really rather easy, no baking required recipe which I think makes a really good, simple home made gift. At least for Liz anyway. I’ve slightly adapted the recipe from one of Nigella’s. I found that when I made it the first time the fudge was too crumbly.


So go ahead, try out this recipe, skip out the gift part and eat the whole tray yourself!



7oz Smooth peanut butter

7oz Icing sugar

2oz Softened butter

50z Reese’s pieces


7oz Milk chocolate

3.5oz Plain chocolate

1 tbs Butter.


1. Line and 8×8 inch square tin.

2. Place Peanut butter, softened butter and icing sugar in a mixer and blend until the mix is evenly combined. Then Stir in the Reese’s pieces.

3. Tip the mixture into the tin and smooth it out packing it quite tightly.

4. In a bain-marie melt both chocolates and the butter. Even spread over the peanut butter base and place in the fridge until set.

5. Remove from the fridge and cut into squares.



-The fudge will be easier to cut if you turn it upside down first.

– You don’t need a blender to make the base, it will work just as well with a bowl and a spoon. (Just a little more elbow grease is required!)

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Hot chocolate pear puddings

Yield: 4 Ramekins


Whilst it isn’t the first flavour pairing (sorry, I couldn’t help it) that comes to mind, it is a sweet and subtle one that should probably be used more often.

These little desserts are sweet and warming, especially as the weather cools down. The softened pear and gooey chocolate will not disappoint you.



3oz Butter

3oz Caster sugar

2 eggs

1oz Cocoa

3oz Self-raising flour

¼tsp baking powder

4 small pears

Icing sugar for dusting


1. Preheat oven to 180ºC/350F

2. Lightly butter four ramekins.

3. Cream together butter and sugar until blended. Beat in the eggs in slowly a little bit at a time. Then add the cocoa and beat again.

4.Quickly fold in flour and baking powder.

5. Divide mixture between the four ramekins.

6. Finally Cut base off each pear, making it stable. Press a pear into the middle of each ramekin and bake in the oven for 16 minutes.


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